Hearty Vegetable and Lentil Soup

“From The Australian Women's Weekly July issue featuring diabetic recipes. Times are estimates. Suitable for freezing. Per serve - 1360kj, 16g protein, 6g fat (1g saturated), 45g carbohydrate, 12g fibre, 500mg sodium and low GI”
1hr 5mins
2 1/2 litres

Ingredients Nutrition


  1. Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste and cook until fragrant.
  2. Add stock, the water and lentils, bring to the boil.
  3. Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft.
  4. CORIANDER YOGHURT - Meanwhile blend half the yogurt with the coriander until smooth; stir in remaining yogurt. Refrigerate until required.
  5. Blend or process soup in batches until smooth. Return soup to a clean pan, stir in extra boiling water and bring to the boil. (If using a stick/immersion blender you can do it in the pot and then had extra boiling water.).
  6. Ladle soup into serving bowls, top with Coriander Yoghurt and a little freshly ground black pepper, if desired.
  7. Serve with toasted bread cut into six servings.

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